Recipe by Shana Smith

Looking for something that’s both tart and sweet?

This ice cream has got you covered. Enjoy bursts of fresh lemon and tender pound cake pieces for a treat that tastes just like summer.

Instructions:

1. Using a hand mixer, whip the heavy cream until it begins to form stiff peaks, about three minutes.
2. Slowly incorporate the sweetened condensed milk, followed by the vanilla and mix-ins.
3. Pour the mixture into a metal loaf pan, and freeze for at least six hours before serving.